Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Drain and rinse the red kidney beans in a sieve.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the pepper. Stir-fry until softened, 5-6 mins, then add the garlic and Mexican style spice mix (add less if you'd prefer things milder). Cook for 1 min more.

Stir in the red kidney beans, chopped tomatoes, veg stock paste and water for the sauce (see pantry for amount), then simmer until the liquid has reduced by half, 10-12 mins. Add a splash of water if it gets too thick.

While the beans and pepper simmer, grate the Cheddar cheese and halve the lime.

Lay the tortillas (2 per person) onto a large baking tray in a single layer and rub each with a little oil.

Season with salt, then bake on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.

Add a squeeze of lime juice to the avocado and mash together with a fork. Season with salt and pepper, then set your guacamole aside.

When everything's ready, taste and season the beans with salt and pepper if needed.

Pop the tostadas onto your plates and top with the bean mixture and guacamole - as much as you'd like.

Sprinkle over the cheese to finish. TIP: Tostadas are best enjoyed eaten by hand - get stuck in!

Enjoy!